Massaman Chicken Curry

1 tablespoon oil
1 large tablespoon massaman paste
400ml coconut milk
200ml chicken stock
1 large potato
1 large onion
4 cloves
3 star anise
6cm cinnamon stick
8 cardamon pods (seeds only)
1 tablespoon palm sugar
2 tablespoon fish sauce
1 tablespoon lime juice
400g chicken
50g cashew nuts
Handful of chopped coriander
Slices of lime


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1. Dice the chicken, potato and onion into about 3cm chunks
2. Toast the cloves, star anise, cinnamon stick, cardamon seeds. Do not burn, toast until aromatic. Leave on the side for later.
3. Toast the cashew nuts. Leave on the side for later.
4. Heat the oil in a wok/pan. 
5. Add the massaman paste to the oil and fry for about 4 minutes.
6. Add the coconut milk and stock to the paste. Stir and bring to the boil while the paste dissolves. When boiled turn down to a heat for it to simmer. 
7. Add the fish sauce, lime juice, palm sugar. Cook and stir for 2 minutes.
8. Add the toasted spices (cloves, star anise, cinnamon stick, cardamon seeds). Cook and stir for 1 minute.
9. Add the chicken, potato and onion. Simmer for 20 minutes and stir occasionally. 
10. Prepare your rice while this cooks.
11. Just before serving add the cashew nuts.
12. Serve with rice, a sprinkle of chopped coriander leaves and a slice of lime.